Easy Pineapple Stuffing Recipe – A Sweet Holiday Side
Scalloped pineapple dressing is a sweet counterpart of the typical savory variety enjoyed with holiday meals.
This sweet scalloped pineapple stuffing is delicious served as a side dish with ham or turkey, or top it with some whipped cream for a delectable dessert.
Updated September 24, 2023
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Growing up, dressing was always one of my favorite side dishes for our big holiday dinners.
Actually, I always called it “stuffing,” even though we didn’t typically cook it in the turkey.
Later in life, I discovered the sweet counterpart to the savory classic I love so much.
My mother-in-law introduced me to this delectable dish, which has quickly become one of my favorite items on a holiday menu.
No matter what you call it, I have a fantastic side dish you’ll want to add to your table this year.
This easy pineapple stuffing recipe is perfect for the holiday season!
Easy and Delicious Pineapple Dressing Recipe
There are many names for this simple dish: pineapple casserole, scalloped pineapple, pineapple souffle, pineapple dressing, pineapple bread pudding, or pineapple stuffing.
It may go by several names, but one thing is for sure: it is seriously good.
It’s also ridiculously easy to make, and it’s one of those dishes that proves that sometimes, simplicity wins.
I find that it pairs perfectly with baked ham at Easter or Christmas, or a turkey for Thanksgiving dinner.
It’s a versatile side dish that provides a bit of sweetness, which is a nice contrast to savory stuffing and other dishes served during the holidays.
I’ve also been known to enjoy it as dessert, especially with a dollop of whipped cream on top. It’s just so good!
More Delicious Holiday Sides:
- Easy Pistachio Fluff (Watergate Salad)
- Air Fryer Broccoli and Cauliflower
- Southern Style Green Beans in the Instant Pot
- Easy Instant Pot Mashed Potatoes
- Instant Pot Cranberry Sauce
- Easy Instant Pot Stuffing
- Cinnamon Sugar Acorn Squash
- Copycat Cracker Barrel Mac and Cheese
How to Make Pineapple Stuffing
It’s super easy to make this dish using just a few simple ingredients.
Ingredients You’ll Need:
- Cubed bread
- Butter
- Sugar
- Eggs
- Crushed pineapple
How to Make it:
(Full printable recipe card is available below)
Toast the bread. You’ll start with some cubed bread, preferably day-old or stale bread.
I most often use french bread or a similar kind of bread. I think it works better than a really soft bread, like white sandwich bread. But you can use what you have on hand!
Hawaiian rolls would be a delicious variation, or some sourdough bread or Italian bread would work fine, too.
Toast the bread cubes in the oven until they start to turn golden brown.
Combine liquids. While the bread is toasting, whisk together sugar and eggs in a large bowl (you can use an electric mixer for this step if you prefer, but I usually mix by hand).
Drain out 1/4 cup of the heavy syrup from the can of pineapple and discard. Then add the rest of the pineapple and the remaining syrup to the sugar and egg mixture.
Add butter. When the cubes of bread have been toasted, remove from the oven and drizzle with melted butter. Toss to combine.
Mix together. Add the bread to a mixture of pineapple, sugar, eggs, and pineapple juice, stirring well to allow the bread to absorb the liquid.
Bake. Pour the mixture to a greased 8×8″ baking dish.
Transfer the prepared baking dish to a preheated 350 F oven and bake for about an hour, or until the top is golden brown.
Alternate prep method in the Instant Pot:
If your oven is being used for other holiday meal items, such as a ham, you can make this scalloped pineapple stuffing in your Instant Pot!
After preparing the bread and pineapple mixture, transfer it to a greased baking dish that fits in your Instant Pot (I use this Fat Daddio pan).
Cover the pain tightly with aluminum foil. Pour 1.5 cups of water into the insert pot of the Instant Pot, then place the trivet into the pot.
Use a foil sling to lower the baking dish into the insert pot and onto the trivet.
Cook at high pressure for a 20 minute cook time, followed by a natural pressure release.
If you prefer the top to be crisped a bit (I do!), remove the foil and transfer to a preheated oven to allow the top to become golden brown.
The dressing will be just a little bit more “wet” if you opt for the Instant Pot (because it’s a moist cooking environment instead of a dry environment, so there’s little evaporation of liquid).
Notes and Adaptations:
- I typically use french bread, but you can use Hawaiian rolls, challah bread, brioche, Italian bread, or plain white bread if that’s what you have on hand!
- We prefer this dish warm, but you can also enjoy it at room temperature.
- Leftovers can be refrigerated in an airtight container.
This stuffing makes a lovely accompaniment to ham, turkey, or chicken–perfect for Easter or Christmas or any other special occasions!
See my entire lists of Easter Instant Pot recipes and Thanksgiving Instant Pot recipes simplify your holiday meal prep!
Enjoy!
Recommended Equipment:
- 8×8″ baking dish (for oven method)
- Instant Pot (for pressure cooker method)
- Baking dish that will fit in the Instant Pot (I use this Fat Daddio pan)
Scalloped Pineapple Stuffing
Scalloped pineapple stuffing is a sweet counterpart of the typical savory variety enjoyed with holiday meals. It is delicious served as a side item with ham or turkey, or you can top it with a dollop of whipped cream for a delectable dessert. Make it in the oven or Instant Pot!
Ingredients
- 4 cups cubed bread (I use French bread)
- 1/4 cup (half a stick) of butter, melted
- 1 cup sugar
- 3 eggs
- 20-oz can crushed pineapple in heavy syrup
Instructions
- Preheat oven to 350F. Place cubed bread on a baking sheet lined with foil or parchment paper.
- Place baking sheet in oven and toast bread until turning golden-brown, about 5-10 minutes.
- While bread is toasting, combine sugar and eggs in a large mixing bowl, stirring until well-combined.
- Drain out 1/4 cup of the heavy syrup from the can of pineapple and discard (you can drain more juice if you want the dressing to be less moist). Add remaining pineapple and syrup from the can to the egg and sugar mixture, stirring well to combine.
- When bread has toasted, remove from oven and drizzle butter over the bread, tossing to combine.
- Add bread to the mixture of sugar, eggs, and pineapple. Gently stir to combine, allowing the bread to absorb liquid.
- Pour mixture into a greased 8x8" baking pan. Bake in preheated oven (350F) for about an hour, or until golden brown.
Alternate Instant Pot Method:
- Follow steps 1-6 above.
- Place trivet in the insert pot of the Instant Pot. Pour 1.5 cups of water into the insert pot.
- Grease a baking dish that will fit into the Instant Pot. Add bread mixture to the baking dish. Cover dish tightly with aluminum foil and use a foil sling to lower dish into the Instant Pot.
- Close lid and set the vent to the sealed position. Select a 20 minute cook time at high pressure using the Manual or Pressure Cook button.
- When cook time is complete, you can perform a quick release or natural release of pressure. When pressure has released and valve has dropped, carefully open the lid and use the foil sling to lift out the baking dish.
- Remove foil cover from pan. Transfer to preheated oven (350F) to crisp up the top for about 5-10 minutes, if desired.
Notes
- I typically use french bread, but you can use Hawaiian rolls, challah bread, brioche, Italian bread, or plain white bread if that's what you have on hand!
- We prefer this dish warm, but you can also enjoy it at room temperature.
- Leftovers can be refrigerated in an airtight container.
- If using a cheesecake pan in the Instant Pot, line the outside of the pan with foil to prevent seepage of liquid.
- Preparing in the Instant Pot will yield results with slightly more moisture, since the Instant Pot is a moist cooking environment with very little evaporation (instead of a dry environment as in the oven).
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 450Total Fat: 26gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 131mgSodium: 314mgCarbohydrates: 53gFiber: 1gSugar: 41gProtein: 5g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
More Easy Pineapple Recipes:
Be sure to save this recipe to your holiday dinners board on Pinterest!
Categories:
Appetizers & Sides, Christmas, Desserts, Easy Recipes, Holidays, Pressure Cooker {Instant Pot}, Side Dishes,
This pineapple dressing looks delicous.I would also want to try it using and instant pot and see how it comes out.I also like the fact that it is easy to prepare
Thanks you! Let me know how you like it if you decide to make it!
I am loving this pineapple dressing recipe. I made it this New Year’s Eve Party celebration. My kids love it and they won’t stop eating. Thanks for this. Merry Christmas and Happy New Year! Xoxo.
Hi Jennifer! Thanks so much for your kind words–I’m so happy to hear that it was a hit with your family! It doesn’t last long around here, either. 🙂 Merry Christmas and Happy New Year to you, too!
We shared this pineapple dressing with whipped cream this holiday season. Everyone in the family loves it! Every bite burst with happiness, it’s like the heaven opened its gates. This is so good, so thumbs up!
Haha, I love your analogy, Jeff! I’m so glad to hear that your family enjoyed it! 🙂
I have been making this for SO many years now. My daughter is grown up now with a family of her own. I am surprising
her with it on Saturday at our family gathering. Keep it simple!
That’s so thoughtful of you, Sherri! I bet she’s going to LOVE the surprise. I agree, the simple things make all the difference! 🙂